For the tortilla wraps, all I did was wrap up sautéed peppers, onions and shredded chicken with a little cheese. Then I baked them. Obviously, they came out looking like Hot Pockets. But, oh were they delicious!
Just like the previous post on layered dips, this is something easily customizable for your own palate. Enjoy!
Tortilla Hot Pockets
- 2 bell peppers (sliced) – This is a taste preference on which color. I used an orange and yellow pepper. A red would have added another nice color to the mix.
- 1 large onion (sliced)
- 2 jalapenos (or more if you like it spicy)
- 2 lbs boneless, skinless chicken breasts or tenders
- 8 large flour tortillas
- 2 cups shredded Mexican Queso
- EVOO for sautéing
Boil chicken to cook. Once cooked, shred into bite-sized pieces. Sautee the vegetables with EVOO until they start to soften. Stir in the chicken. Next, lay out a flour tortilla and make a small pile of chicken and peppers in the middle of it. Top with a little shredded queso. Fold the tortilla up like a package, and lay folded ends down in a pre-greased baking dish. Bake for 30 minutes at 350 degrees.